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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 21, 1952)
ltU-Tke Strrtaamrrn. Salam. Oregon. Friday. March 21. 19&2 Sweet Touch Comes From Bit Of Jelly, Jam Sometimes Ihere is too little sup ply in the jam and jelly cupboard bout this time of year and the supply must be bolstered but often Mamma was too enthusiastic and overstocked her pantry shelves. In that ease it should be used tip in other ways than just spread on bread or toast. Here we've sev eral recipe suggestions to use up odds and ends of jellies or those you buy at the grocery store, all ready made. RASPBEaUtY DRESSING FOR FRITT SALADS 1 package cream cheese, , softened 3 tablespoons Raspberry jelly 2 tablespoons salad dressing Beat cream cheese with a rotary beater until very smooth. Add re maining ingredients and beat un til well blended. Makes 23 cup. JELLY HAM SALCE 1 teaspoon prepared mustard l2 cup elderberry jelly i8 teaspoon ground cloves 2 tablespoons vinegar Combine ingredients and beat well while heating. Serve over broiled ham. Makes 8 servings. JELLT COCONUT CREAM TOPPING Y4 cup jelly (any flavor) 1 cup whipping cream 6 tablespoons shredded coconut Whip jelly until smooth. Add cream and beat until fluffy. FoM in coconut. Spread over top of & cup cakes or one 8 -inch square cake, makes 2 cups. JELLT FRENCH DRESSING 3 cup jelly (any flavor) 2 tablespoons lemon juite 2 tablespoons vinegar V2 cup orange juice. Beat jelly until smooth with hand or electric beater. Add re maining ingredients, beat thor oughly to blend. Chill. Serve with fruit salads. Makes 1 1 j cups. MELBA SAUCE 1 12-ounce package frozen raspe berries 2 cup current jelly 1 Vi teaspoons cornstarch 1 tablespoon cold water Combine raspberries and to saucepan; bring to boil. cornstarch mixed with a smooth paste with cold water; cook, stir ring constantly, until thick and dear Strain and cool. Serve over Ice cream. Makes 13 cups. Rjp Kirtry By Alex Raymond I I MAILED OUt f FINE, OES. NO MATTE? I CONTRIBUTION TO HOW BUSY WE ARE ON A THE ANNUAL RED I CASE, WE MUSN'T FORGET THE CROSS DRIVE THIS A RED CROSS. IT NEVER F0R6ETS MORNING, MR. THOSE WHO NEED ITS HELP. 1 o mt, ki - ., - COMFORT, CONVENIENCE ARE CONSIDERED IN SINK CHOICE jelly Add The comfort and cpnvenience ' of a sink is of great importance, believes Meraa Monroe. of the Maine Experiment Station, be cause so much work is done at the sink. Studies show that more time is spent there than at any other kitchen work center. The trend for some years has been toward deep sinks for wash ing dishes and clothes and short sinks to save kitchen space. But a sink that is too deep will be uncomfortable and a short sink often is inconvenient. In observing homemakers wash ing dishes or doing other sink jobs. Miss Monroe found that many had to stand in strained positions in order to reach the bottom of the sink. If a sink is too deep or too low, the home maker has to stoop, lean or slouch. If it is too high, or if the rim is set too far back she must hunch her shoulders or thrust out elbows to reach over and down. The result is fatigue, and ofter a waste of time and energy. "For comfort. Miss Moryoe ad vises having the bottom of the sink high enough and the front ; close enough to the body so that 1 you can stand erect with the arms hanging dowVi naturally, even when the palms of the bands are en the sink bottom. At least, yoti should be able to lay the hall length of the fingers on the bot tom without bending, Miss Mon roe advises. In tests to find the most com fortable sink. Main homemakers tried oat different heights and depths. Most preferred to have the sink bottom 32 inches from the floor. For washing dishes, half of the women voted for a sink only 6 inches deep rather than the usual 7 to 8 inches. Short women especially need the shal lower sink to save strain. A narrow front rim 1 to 1 V inches proved the most comfort able because it saved reaching. Yet Miss Monroe reports that the front of the bowl in a counter sunk sink is usually S or more inches from the edge of the coun ter and in cabinet sinks is often 3 inches from the front. SIMPLE AS THAT Getting married is very simple in Java. Eating from the same plate, automatically makes a cou ple man and wife. MUSIC MAXATSON ITHACA. N. Y. (INS) A marathon of music" helped Cor nell University students through their midyear examination. The student radio station was on the air 24 hours a day during the ex amination period with quiet music ior studying. -" 1 My:--.-c.:. .9 vLc0.. fiTOTOfl 1 CONVINIINT aX " -I L LOCATIONS , ' Park yor car Free a ffr of fHaaa two downtown car parks while shopping at your favorite Salem stores. Sates clarks at coo pars ring buiinats firms will stamp your ticket for free parking. Properly stamped daim check awlitles you to One Hour FRfi PARKING. You may park longer if you wish for only 10c per hour additional. Cooperating Business Firms Display This Emblem These are the Salem firms offering you free parking service while shopping at their places of business . . . patronize them often . . save both ways. Acklin's Bootary Ackiirr's Junior Bootary Aarta Shop Arbwckles Barb's Sportfng Goods Bishop's Bob CaHahaai tna. Browaav Jawalars & Opticians Capital Drug Stare Commanwfefc he Conrad Brvca A Cau, brvast merits Cooke's Stationary Commercial Insurance Agy. K. L Eilstiowi Co. Tba fashionatta W. P. Fuller Paint Cau Gsoaral Finama C. A HofFaaan's Meat Market Alex Jones Jack A Jills drjrPas BOX a9pyffaWal elOtSltSOfl'S Kay's The KitcJiaa) Nedhan4sBook Stare Las News Pay Less Drag J. C Pemaay C Parry's I PonaeroyA Raaanar-s Fnaa Phamaacy Hardware Co. MaajkCo. Littla French Shop The Man's Shop Meanest Food A Seed Morris Optical S. A N. Clothiers U. S, Nahamal Bank The Vegve-of Salem Tay A vsna's Easter Buns .i. Made at Home Extra Good Hot Qross Buns, those special breads that make their appear ance bat one a year, come into their own right now. YouH be seeing them in local bake shops, and at the grocery store but there's no reason why they cannot be a home-made bread at your house. Here's one of the many recipes offered yearly lor home bakers to have fun with, it makes 12 large buns. It has a new trick in the process of raising HOT CROSS BUNS 3 cups whole wheat flour 1 egg 1 cup lukewarm water 2 cakes yeast 2 teaspoons salt 1 tablespoon sugar I teaspoon grated, lemon rind or !2 teaspoon lemon extract or vanilla 4 teaspoon ginger l teaspoon mace i cup oil or melted shortening 1 cap mixed dried fruit and peel 1 tablespoon more sugar Beat eg j in bowl; add lukewarm water; beat. Sprinkle or crsmbie yeast over top and stir and beat to dissolve. Add salt, sugar, lemon find,' ginger, rhati and oil? bet smooth. Add 2 cups of the flour and combine; then beat 1 minute on medium speed of mixer, or briskly by hand. Sprinkle remain ing 1 cup flour over the fruit and peel and toss with fingers until fruit is wen coated. Combine two mixtures, stir until all flour is absorbed. Now open up a plastic bag and turn back top. Drop dough inside. Squeeze out excess air and tie a "goose-neck" at the top. Put 3 quarts lukewarm water in a bowl, drop dough in carefully, let stand until dough rises to surface of water, 20 to 30 minutes. Drop dough out on lightly-floured cloth or board, pat into lOx 1 2-inch rec tangiae; cut into 12 pieces. Have extra sugar in small bowl. Pinch edges of dough squares trp to gether to form a bun shape; dio top in sugar and arrange well apart on baking sheet. Cover and. let rise in warm place until light to touch ( aboufc 20 minutes). Eake 18 to 20 minutes in a 400 degree oven. Remove at once to racks to cool. If for Hot Cross Buns decorate with powdeered sugar and water, icing in cross shape. Serve warm. AMPLE MEAL. Breakfast for three in the house hold of Henry VIII consisted of a roast of beef, a loaf of bread and a gallon of ale. Yeast Rolls Have Orange Topping Orange flavor goes agreeably into- yeast rolls to make a very fine hot bread. These are twisted and look pretty. ORANGE TWISTS 1 package yeast, compressed or dry 'a cup water (lukewarm for compressed yeast, warrm for dry) n cup orange juice cup sugar 1 teaspoon salt 4 cup melted shortening 3 cups sifted enriched flour (about) 1 egg 1 tablespoon shredded orange rind Z tablespoons melted butter or margarine ORA.NC1F. SI GAR cup sugar I tablespoon shredded orange ririd Soften yeast in water. To orange juice add sugar, salt and shorten ing. Add 1 cup flour and boat well Add softened yeast, egg and orange rind. Mix well. Add .enough more fkwr to make a soft dough. Turn oat on lightly floored board and knead until smooth and satiny. Place in greased bowL Cover and let rise in warm plaee until doub led (about 2 hours). When light. punch dpwo, Let rest 10 minute. Roll out to-rectangle 12 x 18 inches. Brush' with butter or margarine and sprinkle with Orange Sugar. Fold over in thirds to form rec tangle 12-xf inches. With sharp knife cut into strips a inch wide ana a incites long. Roil ends of each strip in opposite directions and bring together to form circle.! sea enas a no place on greased baking sheet. Let rise until doub led (about 45 minutes) Bake in moderate oven (350") 15 to 20 minutes. Makes about L6 Orange Twists. How (Mostly : v. Is Marriage? BEL AIR. M4. vVA prospec tive bride and groom a&ked fat tha Bel Air courthouse wbere the? could find a minister to marry them, Clerk Douglas Chilcoat re ports. f i "What denomination ? asked Chilcoat. i I "Ob. about 5," quickly replied the bride-to-be, .Iff 1 "' ' 1 ii mi 'ii iiiii i i "it in i r mi urT in i mirnim.il nu,i .mu sts! 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